Name: Sheet Pan Honey-Garlic Chicken and Veggies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7.5 oz boneless skinless chicken thighs; 0.5 cup sweet potato; 1.5 cup broccoli florets; 2 tsp honey; 1 tsp extra virgin olive oil; 1 tbsp tamari; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper

Sheet Pan Honey-Garlic Chicken and Veggies

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Sheet Pan Honey-Garlic Chicken and Veggies

Roasted chicken thighs and sweet potatoes on a single pan with a sticky honey-garlic glaze that caramelizes into a sweet and savory finish.

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NUTRITION

Protein

50.8g

Fat

23.9g

Carbs

43.8g

SERVINGS

1 serving

INGREDIENTS

7.5 oz boneless skinless chicken thighs

0.5 cup sweet potato

1.5 cup broccoli florets

2 tsp honey

1 tsp extra virgin olive oil

1 tbsp tamari

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat oven to 400°F and line a large sheet pan with parchment paper.
2
Peel and cube the sweet potato into 1/2-inch pieces and place them on the pan.
3
Drizzle the sweet potatoes with extra virgin olive oil and half of the sea salt, then roast for 10 minutes.
4
While potatoes roast, whisk together the honey, tamari, minced garlic, black pepper, and the rest of the sea salt in a small bowl.
5
Cut chicken thighs into bite-sized pieces and toss them in half of the honey-garlic sauce.
6
Remove the pan from the oven, add the broccoli florets and chicken, and drizzle with the remaining sauce.
7
Return to the oven and roast for another 15-18 minutes until the chicken is cooked through and the glaze is bubbly.